Producenten udtaler:
Tasting notes:
Made from 79% Cabernet Sauvignon and 21% Merlot grapes grown on the Schrapel
family’s and neighbouring vineyards on the Barossa foothills. The special
microclimate of the foothills is reflected in the bright, dark cherry colour, enticingly
fragrant aroma and full-flavoured, harmonious palate of this signature blend. The
powerful structure of the Cabernet is complemented by the suppleness of the
Merlot, resulting in an excellent style which will be enjoyed whilst young, but will age
gracefully in the bottle for several years. Try it with a casserole of beef or after dinner
with good aged grana padano cheese.
Vineyard Notes
The fruit for the Cabernet and Merlot is sourced from our own vineyards in Bethany and
neighbouring vineyards along the Barossa foothills. The fruit picked from our Bethany
Vineyards is from old vines of up to 40 years old which are very low yielding and
produce fruit of great intensity and flavour. Traditional viticulture practices are applied
in these vineyards with vines hand pruned and often hand picked. The grapes from
each individual vineyard are kept separate throughout the wine making process until
the final blending. The characteristics of the selected parcels of wine for the Cabernet
Merlot blend display soft fine tannins and fresh red berry characters.
Vintage report
The impact of the drought of 2006 has been widely reported as one of the worst for
agricultural regions of South Australia. The reduced winter and spring rainfall followed
by dry conditions in December and early January resulted in crop levels being
reduced by approximately 40% for red varieties. The 2007 season was therefore earlier
and shorter than the usual harvest with fruit ripeness being accelerated by the warm
conditions. Mid January saw heavy rainfall, coinciding with veraison, refreshing the
vine canopy and assisting with flavour development of fruit prior to harvest.
Winemaking Report
Fermented on skins in open fermenters at a controlled temperature of between 22 to
28 C for 8 to 10 days. After traditional pressing at 4 Baume, the wine is transferred to
American and French hogsheads. A malolactic culture is added early to induce
secondary fermentation as quickly as possible in the barrel. The wine is racked after
settling and minimal sulphur is added for the first time in the process. A critical factor in
allowing for natural flavour development of the wine. Matured in oak barrels for 10
months prior racking, blending followed by light filtration to bottling.
Vineyard Details
Climate Type………………….Mediterranean—long dry cool summer for ripening
Soil Type………………………..Red brown earth, limestone subsoil
Vineyard Size…………………15 Ha
Vines per Hectare……………Ave: 1800
Vine Training Method (s)……Cabernet: single wire trellis, Merlot: two wire vertical
Average Yields……………….4t/Ha, Merlot 6t/Ha
Average Vine Age…………..15 to 40 years old
Winemaking Details
Skin Contact/Settling.……….Fermented on skins for 8-10 days
Yeast Type……………………..Selected yeasts
Fermentation Temp/Time..…22 – 28C
Handling…………………….…Gravitational
Maturation Time………….…..Matured in oak for 9 months
Oak Type and %……………..Predominantly older French
Fining Agents………………….None
Filtration Types………………..Earth filtered |
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